COOKIES...

I am one of those people that love the quick and easy pre-made cookie dough from the grocery store. Its simple, its quick and honestly... it tastes yummy. I decided to make some cookies FROM SCRATCH... you heard me right ladies-- from scratch AND they turned out super

fab.u.licious

so I would like to share this wonderful recipe with the world (well really for the 2 people that read my blog)...

Oatmeal White Chocolate Cranberry Cookies

1 1/2 Cups of all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1 cups (2 sticks) butter or margarine softened

3/4 cup of granulated sugar

3/4 cup of packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 cups of quick oats

1 cup of white chocolate chips

1 1/2 cups of dried cranberries

Preheat oven to 350 degrees. Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, sugar, brown sugar, eggs, vanilla in large bowl. Gradually add the flour mixture to the creamed mixture. Stir in oats, cranberries, and white chocolate chips. Drop by rounded tablespoon onto the ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1/2 minutes and then cool on wire racks.

Ahhh the smell of Pumpkin

My husband LOVES pumpkin bread. So to celebrate the first day of Fall, I made him some pumpkin bread and boy was it yummy. Here's the recipe for everyone to try... I PROMISE its YUMMY.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

And the special ingredient is a touch of love.


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

This recipe will make 2 regular size loafs or 8 mini loafs (I like the mini loafs so I can give them out).

*** for a sweeter tasting bread- use Pumpkin Pie Filling instead of Pumpkin Puree. The Husband preferred the sweeter one***